Applications of biotechnology and separation technology in dairy processing*

Publisher Website
Google Scholar
Abstract
The potential areas of impact of biotechnology on dairy processing within the next decade are reviewed. The pace of introduction of new cultures and enzymes produced by recombinant DNA technology will be slow. There is considerable scope for extending the range of cultures and enzymes from non‐recombinant sources to improve the flavour, texture or functionality of dairy products. Developments in separation technology will permit the production of new milk protein fractions for use as food ingredients and in healthcare products. New possibilities for lactose fermentation may also arise.